Creamy Chicken & Butternut Squash Hot Dish

Name: Creamy Chicken & Butternut Squash Hot Dish
Cook time: 30
Total time: 1 hour 15 minutes
Ingredients: 4 whole chicken thighs and drumsticks; 4 cups Swanson Chicken Broth; Kosher salt and freshly ground pepper; 2 tablespoons unsalted butter; 2 large leeks, white and light green parts only, thinly sliced into rounds and washed well (4 cups); 1 butternut squash, peeled and cut into 1/2-inch chunks, (1 1/2 pounds, or 4 cups); 1 head of fennel, (12 ounces), trimmed and diced (2 cups); 1 small celery rib, thinly sliced; 2 tablespoons chopped fresh parsley leaves, plus more for sprinkling; 1 can (10.5 ounce) Campbell's Cream of Chicken Soup; 1 cup frozen peas, thawed; one 32-ounce bag frozen tater tots; Hot sauce, for serving

By campbells

January 28, 2019

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Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

Recipe notes

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